Every week a new recipe from Silverlake cook and Master Food Preserver, Shelley Marks. After Shelley's recipe, check out the list of what's in your CSA box this week. When Tara can sit still and focus on blogging, she'll write about what's going on at Silver Lake Farms.

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Friday, January 27, 2012

Parslied Potato Salad

Potatoes love parsley. One of the simplest ways to prepare potatoes is to boil them until tender, slice, dot with butter, and spinkle on a little salt and chopped fresh parsley. Parsley's bright green color and flavor are perfect complements to the slightly sweet starchiness of potatoes.

Parslied potato salad involves just slightly more preparation than boiled potatoes with parsley and butter. You can serve this potato salad warm immediately after you mix it up; or you can let it sit in the fridge for a few hours or overnight and the flavors will meld together nicely. It'll keep for several days in the fridge, so make extra to serve with another meal later in the week.

1. Place the unpeeled potatoes in a pot and cover with cold water. Add 1/2 t salt to the water, if desired. Bring to a boil. Reduce to a simmer, and cook potatoes until just tender, about 10 minutes for medium potatoes, but cooking times will vary depending on the size of the potatoes.

2. When the potatoes are cool enough to handle, you can remove the peels if you like (I prefer to keep them in their jackets). Dice the potatoes in approximately 1/3 to 1/2 inch dice. Place in a large bowl.